| |
|
|
Sangkhaya Fakthong (Custard Pumpkin)
Cut a slice off the top of the pumpkin, remove
the seeds and most of the soft pulp. In a mixing
bowl, light whisk the eggs, add the sugar, salt
and coconut cream and stir until well blended.
Pour the mixture into the pumpkin and cook in
a steamer (for approximately 20 minutes) until
the custard is set. Make 4 serving.
|
 |
|
| |
| |
small
pumpkin |
| 5 |
chicken
eggs |
| 1/3
cup |
palm
sugar |
| |
pinch
of salt |
| 1
cup |
coconut
cream |
|
|
|
|
|
|
Bua Loi Phuak (Taro Balls in Coconut Cream)
Put the gluttinous-rice and flour and the corn
flour in a bowl. Add the mashed taro and knead
to a soft dough. Add the mashed taro and knead
well. Roll into tiny balls and set aside. Dissolve
the palm sugar and salt in the coconut milk over
a low heat, stirring constantly. Bring to the
boil and add the taro balls. When they are cooked,
remove from the heat. Serve hot. Make 4-6 servings |
 |
|
| |
| 1
cup |
cooked
taro, masked |
| 2
cups |
glutinous-rice
flour |
| 1
cup |
corn
flour |
| 4
cups |
coconut
milk |
| 1
cup |
palm
sugar |
| 1/8
teaspoon |
salt |
| 6-8
teaspoon |
water |
|
|
|
Kluai Buat Chi
(Banana Cooked in Coconut Milk)
Cut a slice off the top of the pumpkin, remove
the seeds and most of the soft pulp. In a mixing
bowl, light whisk the eggs, add the sugar, salt
and coconut cream and stir until well blended.
Pour the mixture into the pumpkin and cook in
a steamer (for approximately 20 minutes) until
the custard is set. Make 4 serving.
|
 |
|
| |
| 2-3 |
small,
slight green bananas |
| 4
cups/35 fl oz/ 900 ml |
thin
coconut milk |
| 1cup
/ 6oz/175 g |
sugar |
| 1/4
teaspoon |
salt |
|
|
|
